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Truffled Fish Veloute Recipe

Ingredients for people

  • Fish stock : 500 ml
  • Unsalted butter : 25 g
  • Plain flour : 25 g
  • Maldon salt : 2 pinch(es)
  • Fine ground white pepper : 1 g
  • White truffle oil : 10 ml
Method
  • 1

    Place the butter in a saucepan and heat gently until melted. Add the flour and cook on a low heat, for 1 minute, without colour.

  • 2

    Have the heated Fish stock ready next to the pot with the flour and butter.

  • 3

    Off the heat, gradually, add the Fish stock a small ladle full at a time. Make sure you whisk continuously. This will reduce the risk of any lumps forming. Continue until all the stock has been used.

  • 4

    Return to the heat and bring to the boil, slowly, continuing to stir. Once the sauce has reached boiling point, turn down to a low simmer and cook for 10 minutes stirring occasionally.

  • 5

    If the sauce becomes too thick then you can add a little more stock. If the sauce is too thin, then continue cooking for longer.

  • 6

    When ready to serve, check seasoning and finish with a drop of the truffle oil.

  • 7

Chef's tip

«Add any kinds of soft herbs to finish, squeeze of lemon juice or some flaked fish to really turn this into a lovely starter.»

A smooth fish soup cooked in the classic veloutee technique finished with a touch of truffle oil.

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  • Preparation  5mins
  • Cooking time  15mins
  • Rest time  0h

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